Rubs
Never “Rub” a Rub, you do not want to break up the surface by scouring it with the abrasive elements in the rub.
Rubs should only be dusted on and patted onto the surface
Rubs come in many forms, some have sugar, most have salt, herbs and spices as well. Some of the “New Generation” rubs have things like powdered honey, soy sauce, Worcestershire and even edible charcoal.
The purpose of a rub is to get the benefit of a Dry Brine and leave a layer of flavour on the outside of the meat.
Sugar is something to be aware of in a rub.
Sugar will start to caramelise (burn) at 160°C (320°F), so be aware of the temperature you are cooking at, if you are grilling or roasting, the sugar will burn!
Cooking “Low N Slow” is generally done at temperatures too low for the sugar to burn
This “basic rub” is fantastic!
A sweet, slightly smoky, deep flavoured Pork or Rib rub.
It is made with only three supermarket ingredients
Pay Dirt Rub
2 packs (80g or 2.8oz) Old El Paso fajita mix (I’m guessing this is going to be fairly standard the world over)
80g (2.8oz) “Raw” sugar
50g (1.8oz) coffee sugar crystals
I’ve used two sugars in the rub so it “looks the part” and to give a granular texture, a granular texture helps you see that you have an even coat.
You could add a little fresh ground black pepper, or some smoked paprika if you like. For a little “kick” add some Chilli powder.
This simple Rub is a great, quick and easy rub, it will serve you well, no complex recipe and best of all, you can get the ingredients in any supermarket and it is cheap to make!
Make the Pay Dirt Rub and use it to make the 321 Slow cooked Pork Ribs
This is a great lesson in Low N Slow and a great feed as well!
The 321 Pork Ribs are easier than you think, and a great introduction to Low n Slow BBQ cooking!
This Fact sheet will walk you through the process of developing your own Rub with a personalised flavour profile.
